This Alaskan Northern Halibut is wild caught by fisher people up in the Northern Pacific. Compared to local Pacific Halibut, Alaskan Halibut has a higher fat content which permits it to be more forgiving when grilling or searing. Halibut is a white fish with a mild flavor and a slightly sweet taste. Just like the King Salmon, it’s usually best to err on the side of undercooking it rather than overcooking. We recommend to stop cooking immediately after the internal flesh turns from translucent to opaque.
Generally speaking, Alaskan Halibut or North Pacific Halibut are responsibly caught. Fisheries use a bottom line to catch these fish and use circle hooks (instead of single or double barbed hooks) that decrease mortality rates when non-target animals are caught. Alaskan Halibut is managed by the International Pacific Halibut Commission (IPHC) and has stated that its population has continued to grow since 2013. However, it is important to note that the population declined from 1997 to 2013.
As a 100% transparent and sustainable seafood supplier, Royal Hawaiian was one of the first seafood processors in the country to collaborate with the Monterey Bay Seafood Watch program to ensure that we only sell products from fisheries that are responsibly harvested or aquacultured.